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Blackened Fish Tacos With Cilantro Lime Aioli

Blackened Fish Tacos With Cilantro-Lime Avocado Aioli

  • Author: Megan Faletra
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

Blackened fish tacos served over a bed of shredded cabbage with a cilantro- lime avocado aioli these tacos are some of the best we’ve had!


Ingredients

Units Scale
  • 1 pound sustainably sourced white fish
  • 8 corn tortillas
  • 1/2 head purple cabbage
  • 2 limes
  • 1 tb red wine vinegar
  • 2 tb avocado oil
  • 1/4 cup olive oil
  • 1 avocado
  • 1 cup fresh cilantro
  • 2 fresh jalapenos
  • 1/4 cup queso fresco
  • 1 tsp sea salt

For The Seasoning

  • 1 tb garlic powder
  • 1 tb onion powder
  • 1 tb cumin
  • 1 tsp paprika
  • 1 tsp red chilli powder
  • 1 tb brown sugar
  • 1 tb oregano
  • 1 tsp salt

Instructions

  1. Preheat oven to 375
  2. In a medium size bowl combine all the ingredients for the seasoning.
  3. Dredge the white fish in the spice mixture, coating the fish completely.
  4. Drizzle avocado oil over the bottom of a glass or ceramic oven safe pan, and place the coated fish in the pan.
  5. Drizzle a little more avocado oil over the fish and bake until the fish easily flakes when tested with a fork. About 20 minutes.
  6. While the fish is baking, finely shred the cabbage using a food processor, mandolin, or knife.
  7. In a separate bowl combine the shredded cabbage, juice of one lime, red wine vinegar, and olive oil. Mix well until cabbage is completely coated.
  8. To make the cilantro-lime avocado aioli, peel and remove the pit of the avocado and place in a food processor. Next, add the juice of one lime into the food processor, along with the cilantro and sea salt.
  9. Blend on high until a smooth and creamy aioli forms.
  10. Chop the jalapenos into small slices and place to the side to top your tacos with.
  11. Warm the corn tortillas in a pan over medium heat, or directly on a grill.
  12. Once the fish has finished baking, begin to assemble your tacos by placing the dressed cabbage and blackened haddock in your tortillas. Top with sliced jalapeños and sprinkle with queso fresco. Add a squeeze of lime and serve!

Notes

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. The information in this article should not be taken as personalized medical advice. Always consult with your doctor before beginning any new supplement regimen.

Keywords: Blackened Fish Tacos